• baby arugula 1 (5 ounce box) fresh baby arugula, washed and dried (see note above)
  • beef tenderloin 1 pound beef tenderloin
  • dijon mustard 1 teaspoon Dijon mustard
  • egg yolk 1 egg yolk
  • extra virgin olive oil 1/2 cup extra virgin olive oil, divided
  • juice 3 tablespoons freshly squeezed juice from about 2 lemons
  • kosher salt Kosher salt and freshly ground black pepper
  • tomatoes 10 small tomatoes cut into quarters to garnish
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How to make it

  1. Wrap the beef tenderloin in plastic wrap, and chill in the freezer for 1 hour. Using a very sharp knife, cut the beef across the grain into 1/8-inch-thick slices.
  2. Place the slices between sheets of plastic wrap or wax paper and gently pound with the flat end of a meat mallet, or roll with a heavy rolling pin until paper thin.
  3. Arrange the slices on 6 individual chilled plates.
  4. Add the arugula to a bowl and toss with 4 tablespoons of olive oil and season with salt and pepper. Arrange the arugula in a pile in the center of each plate.
  5. Place the remaining 4 tablespoons oil, lemon juice, mustard, egg yolk, salt and pepper in a 2-cup measure. Use an immersion blender or hand blender to mix until thick.
  6. Drizzle the mustard sauce around each plate avoiding the arugula.
  7. Garnish the plates with the tomato quarters and serve immediately.